Potato soup

6 medium size russet potatoes peeled and cubed

2 (14 oz) cans of chicken broth ( or use Vegetable broth or you can make your own using “Better than boullion” paste and 28 oz water.

1 can of cream of chicken soup. You could omit this if you prefer a vegetarian version, but you’ll need to use a thickener like either flour and water or corn starch/water. Another option is to use almond or coconut milk.

1/2 Cup chopped onion

1/4 t. pepper

1 – 8 oz pkg of cream cheese (softened) There are vegan alternatives to dairy cream cheese on the market.

optional toppings: bacon, cheese, sliced green onions / vegetarian options: leave out the bacon, it’s still very good soup.

Directions:

1. in an instant pot combine half of the potatoes, chicken broth, soup, onion and pepper.

2. cover set instant pot on “soup/broth” 20 minutes ( the time it goes once it reaches pressure.

3. turn off the instant pot and allow the pressure to release, careful not to get burned, if it’s spewing potato water into the air cover the lid with a kitchen towel (be sure instant pot is turned off) once it has released pressure remove the lid, use a potato masher to smash the potatoes that are already cooked in the instant pot. then add the rest of the potatoes but do not mash them, add cream cheese and stir. Put the lid back on and turn it on again to “soup/broth” setting for 10 minutes. I like to have some potato chunks, the mashed ones make it creamier.

4. Serve it up and top with bacon crumbles, shredded cheese (cheddar is good) and sliced green onions. I love to have a slice of sourdough bread along side potato soup. The flavors go together nicely.

(My mom used to make potato soup in a pressure cooker, one of my favorite memories as a child. I don’t have her recipe though. ) There are slow cooker recipes on line. Check out the following:

Creamy Chicken Potato Soup

Roni Reno’s

• 1 lb. ground beef, brown and drain the grease
• 1/2 onion – chopped
• 2 cans Campbell’s condensed tomato soup (do not add water)
• 2 cups elbow noodles – cooked and drained

In a large skillet brown the meat and cook the onions with the meat, drain the grease, add the soup, add the cooked noodles.  Serve with peanut butter on bread.  (not jelly).

Wisconsin style sweet Old Fashioned

1 oz. Brandy or whiskey

1 tsp. simple syrup

5 drops bitters

2 oz 7-UP

1 splash grenadine

Crustless spinach bacon quiche

6 eggs whisked

16 oz pkg of frozen spinach, thawed and drained and squeezed liquid out

1/2 C. Bacon crumbled (more is better)

3/4 C. heavy whipping cream

1/2 t. black pepper

1 t. onion powder

1 t. garlic powder

pinch of nutmeg

8 oz. of swiss or cheddar cheese (grated)

Mix the cream, pepper, onion powder, garlic powder, nutmeg and cheese together in a bowl.

Stir this mixture in with the eggs, spinach and bacon

Pour into greased 9″ pie plate

Bake 350*F 40-45 minutes.

Christi’s Feel better soup

Carrots, celery, yellow onion, potatoes – CHOPPED

throw all of that into a pot with Chicken broth and water. Season with Goya Adobo seasoning, garlic, thyme, Salt and Pepper.

In a sauce pan heat and stir 6 T butter and 6 T flour to make a slurry. Pour this into the pot with the vegies and seasonings. This helps thicken the soup. You could add chicken and bacon drippings if you like.

Cook it until the vegies are softened.

Forgot to add the chicken. oops!

Pasta salad

1 box tri-colored pasta

2 C. chopped green bell peppers

2 C. diced tomatoes

1-1/2 C. diced red onions

1/2 C. cubed provolone cheese

1/2 lb. sliced pepperoni

1/2 C. sliced black olives

Dressing:

3/4 C. E.V.O.O.

3/4 C. Red wine vinegar

1/4 C. sugar

1 T. oregano

1 t. salt

1/2 t. pepper

Directions: Mix together dressing first and set aside until sugar dissolves. Cook Pasta and drain under cold water, slice the pepperoni in half and separate slices. Mix together with pasta and chopped items, except the cheese. Pour dressing over all and mix well. Chill. Add cheese just before serving. Ok to add more vinegar or olive oil to taste and consistency.

Christine Rowe’s Sweet & Salty snack mix:

5 C. Popcorn ( ok to use microwave popcorn)

3 C. Mini pretzel twists

2 C. Dry roasted peanuts

2 C. Rice Chex or Corn Chex

1 C. Butter (2 sticks)

1 C. light brown sugar (packed)

1/3 C. light corn syrup

1 t. Baking soda

1. Mix together popcorn, pretzels, peanuts and cereal in a large bowl. Set aside.
2. Combine butter, brown sugar, and corn syrup in a 2 qt. sauce pan. Cook over medium heat, stirring frequently, until it comes to a soft boil. Boil for 3 more minutes without stirring.
3. Remove from heat. Carefully stir in baking soda.
4. Pour over popcorn mix and stir until evenly coated. Spread on a cookie sheet and bake at 300*F for 30 minutes, stirring twice.
5. Spread on parchment or wax paper and break into clusters as it cools. Store in airtight container for up to 3 days.

Beer Dip … BY CHRISTINE ROWE

2 – 8 oz pkgs of cream cheese (softened)

1 C. Mayonnaise

1/3 Can of beer

1 Packet Ranch Dip mix (dry)

2 C. Shredded cheese (cheddar is my favorite)

Mix all except 1 C. cheese to sprinkle on top. Chill 1 hour before serving. Use as a dip for pretzels.

Broccoli Salad

Dar’s Waffles

1.5 C. PANCAKE MIX

.5 C. CORNSTARCH

1 T. BAKING POWDER

1 t. SALT

3 LARGE EGGS

1.75 C. MILK

.5 C VEGETABLE OIL

WHISK ALL TOGETHER